Recipe by Jon
"Blending canned crushed tomatoes with pickled jalapeno peppers and fresh cilantro makes an easy and tasty salsa."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (28 ounce) can
pickled jalapeno peppers with juice, or to taste
Very mild and a bit bland for my taste. I prefer the flavor of fresh garlic and more cilantro. I also like salsa with onion for more flavor and texture. Glad I at least tried it for a change, but not something I would make again.
Try a fresh whole jalepeno (or 2)instead of the pickled. Add 2 whole green onions and a few shakes of crushed red pepper to the blender. Then you have my salsa! Can eat immediately.
Very mild, and tasty. I would have liked if there was more heat from the jalapenos, but thought that overall the salsa was delicious. This goes great with home-baked chips, or store-bought corn chips, and makes an excellent party salsa.
I liked this salsa. I saw it recommended on the site this week and decided to try it. It does kind of have the smell, appearance, and taste of basic restaurant salsa. What I liked most is it is very mild, so it would work fine for kids also. Only change I made was making 1/2 recipe and using canned diced tomatoes. I didn't understand the use the juice with the jalepenos. It didn't say how much, so I added about an unmeasured 1/2 teaspoon. I blended it around medium for about 10 seconds in my Vitamix blender. 1/2 recipe made between 1-11/2 cups.
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Mexican Restaurant Style Salsa
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 2
The new crop of asparagus is finally here. Enjoy it in hundreds of different ways.
Waffles make Sunday mornings special, but they're great for lunch and dinner, too.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to turn chuck roast into a spicy, tender meat filling for tacos.
See Chef Juan’s secret recipe for Cinco de Mayo-worthy homemade salsa cruda.
See what fire-roasting the tomatoes does for this simple salsa.